1996

1. Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria

   Archiv für Lebensmittelhygiene., Vol. 47, Núm. 2, pp. 43-47

2. Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

   Meat Science, Vol. 43, Núm. 3-4, pp. 255-263